02323naa a2200373 a 450000100080000000500110000800800410001902400410006010000180010124501470011926000090026650001580027552010740043365000160150765000210152365000310154465000130157565000160158865000200160465000090162465000240163365300120165765300150166965300210168465300210170565300270172665300230175370000170177670000240179370000270181770000200184470000150186477300700187920976922018-10-18       2018    bl uuuu     u00u1 u    #d7 a10.1590/S0100-204X20180007000082DOI1 aCZAIKOSKI, K.  aPhysicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times.h[electronic resource]  c2018  aTítulo em português: Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização.  aThe objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological haracteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.  aIsoflavones  aOligosaccharides  aPhysicochemical properties  aSoybeans  aGlycine Max  aPasteurização  aSoja  aTratamento Térmico  aEdamame  aIsoflavona  aOligossacarídeo  aOligossacharides  aProcessamento térmico  aThermal processing1 aLEITE, R. S.1 aMANDARINO, J. M. G.1 aCARRÃO-PANIZZI, M. C.1 aSILVA, J. B. da1 aIDA, E. I.  tPesquisa Agropecuária Brasileiragv. 53, n. 7, p. 840-848, 2018.